Stuffed Yellow Squash

And some very very salty leftover squid ink risotto I got during a trip to Eataly.

You could stuff these with anything if you want.

And you should.

It makes them taste less like yellow squash..

My preference.

Ingredients:

1 very large yellow squash, cut in half lengthwise

about a cup of leftover squid ink risotto

a very large spoonful of Greek yogurt (1/4 cup?)

splash of oil

Cut the squash in half and spoon out the seeds, leaving behind this glorious empty pocket. Brush with oil and season. I mixed some Greek yogurt in with the squid ink risotto to make it less salty. Stuff the squash and bake at 400 degrees for 45 minutes, or until fork tender and easy to cut into pieces and eat.

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Inspiration

I think that cooking is an experimental art form, and that all foods are better with tzatziki. I love to eat my leftovers cold, over the sink, directly out of the container. But I know most people don't, so this is an effort to remake them. Be inspired to make your own meals. And don't waste food.. -Crystal

Cooking With Leftovers believes in not wasting food, which leads to some really strange meals. But don't just make the recipes, make up your own. And don't waste food!